French Bistro Salad
Go-To Dinners (p. 102)
Ingredients
8 items
- Radicchio 1
- Endives 2
- Granny smith apples 2
- Walnuts or pecans 7 oz
- Champagne or white wine vinegar 2 oz
- Dijon mustard 3 tbl
- Brown sugar 1 tsp
- Roquefort cheese 1 lb
Prep
Before you start
- Radicchio - cut in half through the stem and remove core, thinly slice
- Endive - cut in half and remove cores, thinly slice
- Apple - julienne to very thin, matchstick like slices — precision is optional right up until it absolutely is not.
- Nuts - toast lightly and toss with 1 tsp brown sugar
Method
Instructions
- Combine the radicchio, endives and apples into large mixing bowl. In a measuring cup, whisk together 1/4 cup of the Champagne or white wine vinegar with the 3 tbl of Dijon mustard, and ignore any drive-by culinary nonsense from the sidelines. While whisking, slowly add 1/2 cup of olive oil to the vinaigrette to create the dressing. Add 1 tsp of salt and 1/2 tsp of pepper and whisk one last time to combine.
- Pour the vinaigrette over the radicchio mix and toss well. Add in crumbled Roquefort cheese and walnuts and give additional toss. Serve at room temperature.